Crispy Pork Carnitas

Ingredients

  • 4 lb boneless pork shoulder, excess fat trimmed

  • 1 Tbsp dried oregano

  • 1 Tbsp ground cumin

  • 1 Tbsp salt

  • 1 tsp black pepper

  • 1 large onion, cut into wedges

  • 8 cloves garlic, smashed

  • 2 limes, juiced

  • 2 large oranges, juiced

  • 3/4 cup coke

  • 2 bay leaves

Make

  1. Add all ingredients to the slow-cooker, cook on low for 8-10 hours or high for 5-6 hours
  2. Remove pork and shred
  3. Transfer pork to lightly sprayed baking sheet, pour 1 cup of liquid from slow-cooker over the pork, and broil for 5-10 minutes on high until meat becomes golden brown and crispy on edges
  4. (Alternative) Heat 1 Tbsp canola oil in cast-iron skillet on high heat, sear pork in batches in 1/2 cup of liquid from slow-cooker, until pork begins to crisp and liquid is reduced
  5. Season with additional salt and pepper to taste, and optionally pour a little extra slow-cooker liquid for flavor

YIELD | 6-8 servings

TAGS | Crockpot, Meat, Mexican

PAIR | Avocado Cilantro Sauce

NOTES |

  • Be careful to not overcook the pork in the oven or on the stove!